Bactoferm® F-RM-52 US 25g Meat Starter Culture

5 Stars
3 Reviews

Bactoferm® F-RM-52 US is a meat starter culture for the production of fast fermented meat products at temperatures between 72-90° F. This culture ensures a unique flavor profile, while giving an excellent color development. Recommended use is for sausage making when producing Northern European style sausages like German Mettwurst and Danish Salami, but it can also be used for Mediterranean style sausages.

Details

Details

Bactoferm® F-RM-52 US 25g Meat Starter Culture

CHR Hansen

Bactoferm® F-RM-52 US is a meat starter culture for the production of fast fermented meat products at temperatures between 72-90° F. This culture ensures a unique flavor profile, while giving an excellent color development. Recommended use is for sausage making when producing Northern European style sausages like German Mettwurst and Danish Salami, but it can also be used for Mediterranean style sausages.

Use and Directions:

Recommended use is for sausage making when producing Northern European style sausages like German Mettwurst and Danish Salami, but it can also be used for Mediterranean style sausages

Use 25 grams per 220 lb of meat (100 kg)

Add to ground sausage, potentially with other dry ingredients early in the sausage making process to ensure a homogenous dispersion

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